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Vinegar Pie
This is an old recipe that was used before lemons were household items that could easily be picked up at the grocery store. Vinegar was used as a substitute to give this pie the perfect tartness.
¼ cup butter
1 ¼ cups sugar
2 tablespoons vinegar
3 beaten eggs
1 teaspoon vanilla
1/3 cup currants
½ cup pecans, chopped
1 pie crust, bottom only

Cream together the butter and sugar until light and fluffy. Add the vinegar, eggs and vanilla and beat well. Sprinkle currants and pecans evenly in pie crust. Pour in the filling mixture.

Bake in Dutch oven or modern oven at 350 degrees for about 45 minutes or until a knife blade inserted in the center comes out clean.

Recipe from Sue Latini's book, At the Hearth: Early American Recipes. 1995
American Literary Press, Inc., p. 135.